USE OF SCLAREOLIDE IN AUGMENTING OR ENHANCING THE ORGANOLEPTIC PROPERTIES OF FOODSTUFFS

摘要

Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby: (i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide; (ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g. aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and (iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.